Rich and creamy, this tangy tomato soup is warming and delicious. It’s easy to make using tinned tomatoes plus some extra veggies. I love to serve it up with a side of melty cheese on toast topped with fresh basil for dunking.

Bowl of rich tomato soup with a slice of basil-cheese toast in it, and more slices of cheese toast on the side.
Want to save this recipe to your email?
Just enter your email and get it sent straight to your inbox!
Please enable JavaScript in your browser to complete this form.

It’s September, so I can finally start posting soup recipes again yay!
This is a recipe I first posted about 6 years ago, but I thought it deserved a comeback with some new photos and a video since it’s one of my favourite soups.

Not only is it made with some extra veggies (sweet potato and red pepper), but I also love to serve this one with basil-topped cheese on toast that’s been drizzled with a smidgen of Worcestershire sauce. So tasty!
Plus it also means this soup is filling enough to satisfy even the hungriest of appetites for dinner.

What do we need?

Most of the ingredients needed may well be in your store cupboard. First, you need the star of recipe – tinned tomatoes. Go with the best quality you can to ensure the soup is lovely and rich. I like to use tins of finely chopped tomatoes as they’re less watery than regular chopped tinned tomatoes.
You’ll also need sweet potatoes, onions, garlic, red bell peppers, vegetable stock, caster sugar, double cream, salt and pepper.

For the cheese on toast, pick up some bread (I’m using sourdough, but go for your favourite), mature cheddar cheese, Worcestershire sauce, and fresh basil.

Ingredients for tomato soup with basil-topped cheese on toast on a wooden table

How to make Tomato Soup with Basil-Cheese Toast

Full recipe with detailed steps in the recipe card at the end of this post.

  1. Saute the onions in a little oil until soft, then add in garlic, sweet potato and red pepper. Cook for 2 minutes.
  2. Add in tomato puree, tinned tomatoes, vegetable stock and a little caster sugar and simmer for 20 minutes.
  3. While the soup simmers away, toast the bread, top with grated cheddar cheese and a drizzle of Worcestershire sauce and let melt under the grill.
  4. Once the soup is ready, run a hand blender through it and stir in the double/heavy cream.
  5. Garnish with chopped basil and serve.
8 step collage showing how to make tomato soup with basil-topped cheese on toast

Other Recipes Using Tinned Tomatoes

Here are some delicious recipes that used tinned tomatoes:


FAQs

Can I use another cheese?
Yes of course. I like to serve this soup with a strong cheese, but you could go with whatever you prefer. Gruyere is a good choice, or even some tangy Lancashire cheese!

Why use tinned tomatoes in this recipe?
Tinned tomatoes are available throughout the year and are sometimes more economical than fresh tomatoes. Plus, tinned tomatoes have been picked while they’re in their prime and perfectly ripe. Using tinned tomatoes in tomato soup is an easier way to get the best tomatoes in the market.

A pot of delicious tomato soup topped with double cream; and a plate of cheese toast on the side.

Watch how to make it

YouTube video

Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

5 from 3 votes

Tomato Soup Recipe

Creamy Tomato Soup with Basil cheese on toast – the added hidden veg means it's extra nutritious whilst still tasting indulgent!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6 Servings
Course: Dinner, Lunch
Cuisine: British

Ingredients

Soup:

  • 1 tbsp olive oil
  • 1 large onion peeled and chopped
  • 3 cloves garlic peeled and roughly chopped
  • 1 medium sweet potato peeled and chopped
  • 1 large red bell pepper deseeded and chopped
  • 3 x 400 ml (3 x 14 oz) tinned/canned chopped tomatoes in juice
  • 240 ml (1 cup) vegetable stock
  • 1 tbsp tomato puree paste for US
  • 1 tbsp caster sugar
  • 4 tbsp double (heavy) cream
  • salt and pepper

Basil Cheese on Toast:

  • 6 slices thick cut bread
  • 150 g (1 1/2 cups) mature cheddar cheese grated
  • 6 shakes of Worcestershire sauce
  • 3 tbsp fresh basil chopped (ideally chop it just before serving)
Save This Recipe!
Just enter your email and get it sent straight to your inbox!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Heat the oil in a large saucepan and add in the onions. Cook on a low heat for 5-6 minutes until the onions are soft and translucent.
    1 tbsp olive oil, 1 large onion
  • Add in the garlic, sweet potato, and red pepper and cook for 2 minutes.
    3 cloves garlic, 1 medium sweet potato, 1 large red bell pepper
  • Add in the tins of tomatoes, stock, tomato puree, and sugar. Bring everything to a gentle bubble, then simmer for 20 minutes, stirring every so often, until the sweet potato is tender.
    3 x 400 ml (3 x 14 oz) tinned/canned chopped tomatoes in juice, 240 ml (1 cup) vegetable stock, 1 tbsp tomato puree, 1 tbsp caster sugar
  • Whilst the soup is simmering, lightly toast your bread on both sides under the grill.
    6 slices thick cut bread
  • When lightly browned, split the grated cheese between the slices of toast and add a shake of Worcestershire sauce to each piece.
    150 g (1 1/2 cups) mature cheddar cheese, 6 shakes of Worcestershire sauce
  • Place the toast back under the grill until melted and bubbling.
  • At this point, your soup should be ready. Turn off the heat and blend the soup using a hand blender. Stir in the cream and season to taste with salt and pepper.
    4 tbsp double (heavy) cream, salt and pepper
  • Split the soup between 6 bowls and serve with the cheese on toast. Sprinkle the cheese on toast with the chopped basil right before serving.
    3 tbsp fresh basil

Video

YouTube video

Notes

Can I make it ahead?
Yes, you can make the soup ahead, then quickly cool, cover and refrigerate for up to 2 days.
Reheat in a saucepan until piping hot.
I wouldn’t recommend making the cheese on toast ahead – it taste so much better when eaten fresh.
Can I freeze it?
Yes. Quickly cool, cover and freeze the soup – ideally in individual portions. Defrost in the refrigerator overnight, then reheat in a pan until piping hot.
As above, make the cheese on toast right before serving.
Can I scale this recipe down for fewer servings?
Yes, you can scale the recipe down using the same ratios. The soup freezes well though, so if you stick to the ratios in the recipe, you can freeze the rest for later.
Nutritional Information is approximate, per serving, including cheese on toast.

Nutrition

Calories: 368kcal | Carbohydrates: 50g | Protein: 14g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 794mg | Potassium: 788mg | Fiber: 7g | Sugar: 16g | Vitamin A: 7320IU | Vitamin C: 43mg | Calcium: 270mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

This recipe was first posted in December 2014. Updated September 2020 with new photos, video and tips.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

Other Recipes You Might Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Rate the recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Jo walsh says:

    5 stars
    I’m terrible at making soups, this however was so easy and deliciously satisfying. I’ll be 100% making it again in the winter months xx

  2. Cathy Cagney says:

    5 stars
    Everyone here just loves this soup! πŸ˜‹

  3. John Williams says:

    Wow! My wife and I agree that this is just the best soup ever! And I’m not that into soup.

  4. Linda says:

    Can you replace the tinned tomatoes with fresh ones (have a lot at the moment)? What weight would I need? Thanks
    Linda

    1. Nicky Corbishley says:

      Hi Linda, yes, you can replace the 3 tins of tomatoes with about 3 pounds of fresh, ripe tomatoes.
      It’s usually preferable to peel the tomatoes first (as the skins can be a little bitter), but you can leave the skins on if you prefer.
      If you did want to peel them, then I’d recommend slicing a little cross into the base of each tomatoes, placing in boiling water for 10-20 seconds, then removing with a slotted spoon and placing in an ice bath. This makes it much easier to remove the skins.

  5. Mike says:

    Sorry Nikky but homemade tomatoe soup has to be made with your own grown tomatoes which you have cared for through the growing season
    Tinned tomatoes of which ever quality do not wash with me

    You should have shown people how to peel their own tomatoes in your video
    Mike

  6. Kath says:

    5 stars
    Love this twist of Tomato and Basil soup. I too love leftover cottage pie for breakfast!

  7. Lucie says:

    Sounds great! Would it be possible to leave the cream out and still have a great taste?

    1. Nicky Corbishley says:

      Hi Lucie, It will still taste good, but will be more tangy than creamy. If you want to lose the cream, i’d recommend cooking some red lentils or a chopped up sweet potato in there to give it a bit of healthy creaminess.

  8. Saz says:

    I will try it then ! Also I wanted to let you know that I made the creamy chicken soup again yesterday for a friend that was feling a bit down. She said it was one of the best comfort -food she ever had. Your receipts bring joy ! thank you. Trying your chickpeas and lemon soup this week ! I can’t wait !!

    1. Nicky Corbishley says:

      You’ve left me with a big grin on my face. Thanks Saz πŸ˜€

  9. Saz says:

    Absolutely stunning ! After trying your delicious creamy chicken soup I thought i’d give a go and try this one. I regret NOTHING. Creamy, sweet, warm… perfect! Usually I find tomato soup a tad bit too acidic but not this one at all. Thank you so much.

    1. Nicky Corbishley says:

      Thank you for coming back and letting me know how it went Saz. Glad you enjoyed it πŸ™‚

      1. Saz says:

        I really did ! And I still had some left today. I just reheated it slowly and added a bit more water to see what it would tast like with a slightly more liquid form ( i tend to like my soups thick) and it was absolutely delicious still :).
        Also I would love to have your opinion on adding just a dash of basilic-infused olive oil on the soup.

      2. Nicky Corbishley says:

        Absolutely, I bet the basil olive oil would taste great! I was just thinking about swirling some pesto in it πŸ™‚

  10. Nutty Nutritionist says:

    This is beautiful! I was wondering how your tomato soup got so orange, but I see that it has sweet potato in it!

    1. Nicky Corbishley says:

      That’s the trick πŸ™‚ It helps to give the soup a lovely smooth, velvety consistency too.